Make Jerk Pork
The preceding is a colloquial terminology used throughout the Caribbean, meaning to tempt, dare, test or in this case taste the jerk pork. Although the jerk method has been used for other meats, the traditional meat of choice is pork. If cooked to the right temperature (no more than 3 minutes) jerk shrimp is also excellent.
Ingredients
- Seasoning
- 5 lbs pork shoulder
- 1 cup scallions (scallion, chopped)
- 5 cloves garlic
- 2 teaspoons fresh thyme
- 1 Scotch Bonnet Pepper (with or without seeds)
- Jerk Marinade
- 5 teaspoons salt
- 2 teaspoons sugar
- 2 1/2 teaspoons cracked pimento (allspice)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- 1 teaspoon black pepper
Steps
- Rub the seasoning into the pork shoulder. Leave for the pork shoulder for a minimum of 1/2 an hour (several hours is better).
- Rub on the jerk marinade and leave it on the pork shoulder for at least 5 hours (overnight is recommended). The longer you leave it, the more the seasoning and flavour will penetrate the meat. Make sure you store it in the refrigerator in a well sealed container.
- The next morning, prepare a grill at a low temperature and barbecue the pork shoulder until it's nice and tender. This process can take many hours. If your pork has a layer of fat on it (which it should, for best taste), make sure to keep the fat on the TOP, not touching the grill. If you keep it on the grill, all the juice will fall out, and not into the meat. You can also use the indirect heat method of cooking. Heat one side of the grill, and keep the meat on the opposite side.
- Allow your roast to rest for 5-10 minutes before cutting. This allows the meat to firm slightly, and retain it's tenderness. Chop the pork shoulder into bite size pieces when it is ready to serve. You can catch the drippings of the meat in a small pan and use it to make gravy for your meal. (While your meat is resting, in a small frying pan, start sauteing some diced onions with a small amount of cooking oil. When they start to brown, add your drippings from the roast. Allow the mixture to get hot. While this is going on, mix together 2 tbsp of all purpose flour with cold water, and mix well, until no lumps are in the mixture. Slowly add flour and water to your gravy until desired thickness is achieved. Allow gravy to cook for 5 minutes to that the flour taste is cooked out. You can add some of your left-over jerk seasoning to the gravy while it's cooking, for an extra hit of flavour).
- Feel free to serve it with hard dough bread, festival, fried dumplings, rice and peas, boiled yams and plantain, etc. Google is your friend when it comes to sides to serve with this.
Tips
- If possible, use the pimento bark when grilling... this will give you the true essence of jerk pork!
- Use a knife and fork to deseed pepper or use your hands if you are looking for adventure. Better yet, wear latex gloves when handling and cutting hot peppers!
- The juices should run clear but it should still be there!
Warnings
- It is strongly recommend that you wear latex gloves while handling the pepper. They're very hot, and can remain on your hands even after washing.
- Be sure to wash your hands thoroughly if you choose to go on a Scotch Bonnet adventure!
